Hans and Heather White produced Tala cheese for the first time, near Launceston in Tasmania, Australia. When the brothers later decided to give it up, it was taken over by Menallack Farm near Penryn.
Tala cheese is made from pasteurised ewes' milk and by adding vegetarian rennet. The cheese's earthy taste tends to become stronger as it matures over a period of time.
Despite its popularity, it is no longer produced.